منابع مشابه
Starch Retrogradation and Texture of Cooked Milled Rice During Storage
The effect of storing cooked Bengal and Cypress milled rice at –13, 3, 20, and 36 °C on texture and degree of starch retrogradation was investigated. Cooked rice firmness increased, while stickiness decreased, during storage at –13 and 3 °C. Starch retrogradation, measured with a differential scanning calorimeter, was observed for both cultivars during storage at –13 and 3 °C, but not at 36 °C....
متن کاملEffect of jet-cooked wheat gluten/lecithin blends on maize and rice starch retrogradation
Vital wheat gluten and lecithin (GL) (50:50, w/w) were dry blended in a coffee grinder and a 9.5% (w/v) aqueous slurry was jet-cooked (steam pressures of 65 psi/g inlet and 40 psi/g outlet) to disaggregate wheat gluten and facilitate better dispersion of the two components. The jet-cooked material was freeze-dried and stored at 0 8C for future use. The GL blend was added to pure food grade comm...
متن کاملEffect of tea polyphenols on the retrogradation of rice starch
The effect of tea polyphenols (TPLs) on the retrogradation of rice starch (RS) was investigated. TPLs-fortified RS exhibited retarding of retrogradation as assessed by differential scanning calorimetry (DSC) and X-ray diffraction (XRD). The analytic samples had a water–RS/TPLs ratio of 2:1. RS/TPLs mixing ratios were 5/0, 5/0.3, 5/0.5, 5/0.7, and 5/1 (w/w) that equated with RS containing 0%, 6%...
متن کاملArsenic in cooked rice in Bangladesh.
In Bangladesh, rice is boiled with an excessive amount of water, and the water remaining after cooking will be discarded. We did an on-site experiment to assess the effect of this cooking method on the amount of arsenic retained in cooked rice. The concentration of arsenic in cooked rice was higher than that in raw rice and absorbed water combined, suggesting a chelating effect by rice grains, ...
متن کاملCooked rice texture and rice flour pasting properties; impacted by rice temperature during milling.
Rice milling plays a key factor in determining rice quality and value. Therefore accurate quality assessments are critical to the rice industry. This study was undertaken to assess the effect of exposing rice to elevated temperatures during milling, on cooked rice texture and rice flour pasting properties. Two long (Cybonnett and Francis) and one medium (Jupiter) rice (oryzae sativa L.) cultiva...
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ژورنال
عنوان ژورنال: Eiyo To Shokuryo
سال: 1973
ISSN: 1883-8863
DOI: 10.4327/jsnfs1949.26.289